A cool definition of money....

Money is what it's function is....

Effective Delegation

I realise that one thing I need to learn, and learn fast is how to effectively delegate responsibilities to others. It is truly an art. How to pick someone for a task such that the probability of it's successful completion are upped significantly. Firstly, I think I need to be confident that I can trust someone with a certain task, and once that is done, how to choose that someone such that there is enough internal motivation for that person to run that task to completion.

Delegation solves a lot of problems if done well.

Some questions:
[1] What to delegate.
[2] When to delegate.
[3] Whom to delegate to.
[4] How much to delegate.
[5] How to create/detect internal motivation for effective delegation.

The Ticking

Often have I seen this line
That people are a slave to time
and when hey miss their train divine
they seldom cry but often whine
But they will when they think it fine
wait outside a royal dine.

And in the morn, when they do tick
get up they will very slick
for when they hit the ticking clock
like the feathers they will flock.

If at the time their path you block
won't they spare a living stock
and ruthlessly they will knock
for they fear the dreaded dock.

Nature hath it's living foes
and friends they o become galore
When they adorn their pretty robes
That do negate it's wily woes.

GIGO

Sometimes, the the title of a post doesn't quite describe what the post is all about. I think this post is a classic case of the above.

I'll try to keep it as simple as possible.

Suppose you are writing a program to compute the factorial of a number, you would also add a function to find if a string is a substring of another string, or check if a string is a palindrome? If you answer "yes" to any of the above questions, I would surely like to see you actively use the above in your program. For the rest of you un-interesting lot(Rule:0 of blogging; never lower the self-esteem of your readers), I would like to ask you if you would eat a packet of biscuits just because it was available for free. I'm guessing you wouldn't eat anything unless you were hungry, and if you consider biscuits as not belonging to the class of "healthy foods", you probably wouldn't eat those as well.

Maximum Atiguous Sum of a Sequence(Array)

Let me first explain what the question is.

Given an array(a sequence of non-negative integers), we need to find that subsequence of this sequence such that:
1. No element in the subsequence is adjacent to any other element in that subsequence in the original array(atiguous).
2. The sum of the elements of this subsequence is the maximum for any subsequence of the array which satisfies (1).

I was asked this question in an interview but was able to come up only with a very inefficient solution for it. That solution consisted of enumerting all possible subsequences which satisfied (1) and find the one that gave the maximum sum. Only after a week did I come up with a solution that is Linear in complexity, and examines each element of the array just once.

I present it below and leave it up to the reader to modify the solution so that it works for negative integers as well. Hint: In case all the numbers are negative, the solution will contain no elements and the value of the maximum atiguous sum will be zero(0).

But before I present the solution, let me discuss how I got to it.
For the longest time, i was under the impression that the only solution that could exists would be the one that consisted of enumerating all sets with atiguous elements. However, on thinking more on it, it seemed that the solution could be improved because if you see, you must choose 2 out of every 4 contiguous elements, whatever way you look at it. Also, you may choose 1 or 2 out of 3 contiguous elements. Similarly, you could choose 0 or 1 out of 2 continuous elements. This means that in the worst case we will have a solution consisting of abs(N/2) elements for a sequence of N elements, and in the best case we have a solution consisting of abs((N+1)/2) elements.

If you solve this problem using the enumeration method, but continuously adding elements to a smaller sub-sequence, you will notice that the best solution involves choosing either the sum 2 elements later or the sum 3 elements later; adding it to the current element, and saving the maximum of these 2 values as the maximum sum up to the current element with the current element as a constituent. At the end of this exercise, the final solution is the maximum of the 1st or 2nd element(considering that we are working backwards).

import java.util.*;

public class MaxAtigSum {

    static private Vector
    getIntegers()
    {
        Vector ret = new Vector();
        Scanner sin = new Scanner(System.in);
        while (sin.hasNextInt())
        {
            Integer val = sin.nextInt(); 
            ret.add(val);    
        }
        
        return ret;
    }
    
    public static void main(String[ ] args)
    {
        Vector ints = getIntegers();
        Vector soln = new Vector();
        
        // Pad the array with 3 integers more than the ints array.
        System.out.println("Size of input: " + ints.size());
        for (int i = 0; i < ints.size() + 3; ++i)
        {
            soln.add(0);
        }

        for (int i = soln.size() - 4; i >= 0; --i)
        {
            soln.set(i, ints.get(i) + Math.max(soln.get(i+2), soln.get(i+3)));
        }

        System.out.println("The maximum atiguous sum is: " + Math.max(soln.get(0), soln.get(1)));     
        
    }
}

Update (22/06/2010): This is probably the first and last time I hope to write Java code. Such a verbose and ungainly language have I never seen.

Marketing; the 8th sin?

Did you ever notice how people when the see advertisements tend to either:
1. Believe everything that's shown or
2. Believe only part of what is shown.

Well, I think this has to do with the fact that advertisers tend to (un)intentionally blur the facts to promote their products. I say that because it is not always don't intentionally, but sometimes, it is because of difference of opinion between individuals. Besides the utility of a certain product/feature, is entirely subjective and depends on the individual under question.

I think we sometimes wrongly blame marketing people for their (mis)doings, but I do believe that they need to get their act together and try and stay as close to reality as possible.

The thing with ads is that you can't have an enticing ad that is just factual. It needs to have some sort of feeling or direction to it and that isn't achievable by just spitting out the facts. People sometimes need to be told what use a toothbrush would be to them. You can't just highlight the features of a toothbrush without moping around the teeth, gums and bacteria aspect.

I think advertising will really come of age when advertisers learn to maintain the right balance.

Tnirwahtg gogole's ad "feraute"

I was tihnnikg auobt goolge and all the ad ruenvee it geaenerts and
all the ixndees it mannitias and all our dtaa taht it ixndees and
mekas alabalive for popele to secrah and fnid. Waht if "what if" I had
this piece of data taht I didn't wnat any srcaeh eignne to be able to
unrntesdad and yet allow poelpe to be albe to read. No ads geeaetrnd
besad on the cnentot, but yet ppeole can raed it. Iesrriceptve of the
robots.txt file, the data souhld NOT be ietpntrered in a viald faoihsn
by mniehcas. Mybae tihs isn't a lnog trem sooutiln, but it sure wroks
for now! Now only if I can find a vliad use for it :-p

If you wnat the spcrit, send me an eiaml at "dhruv \bbird@" + "google"[0] + "mail.com"

Mummy's "Jeeradu" masala

"Jeeradu" is a masala that we use to flavour our buttermilk and lemon juice. You can add it as-is to buttermilk and optionally sweeten it with sugar. You can also add this masala to a glass of lime juice along with sugar and optionally some salt to get a refreshingly fresh drink!

Jeera(Cumin seed) powder:	1 unit
Dry Ginger powder(Soonth):	1 unit
Black(Rock) salt powder:	3/4th unit
Table salt powder:	1/2 unit

Mix up all the above ingredients well, and use about 1/2tsp per cup of the drink required!

Nani's Chai Masala

This is the recipe for the chai masala that makes my chai what it is! It has been passed on to my mother from her mother(my nani) and now to me....

Ingredients:

Cinnamon Powder:	3/4th Tbsp.
Clove Powder:	1/2 cup
Black Peppercorn Powder:	1 cup -(minus) 1 Tbsp.
Cardamom Powder:	3/5th Cup(60% of a cup)
Ginger Powder(Soonth):	2 cups

1 cup is 240ml.
1 Tbsp is 15ml.

I grind the cardamom along with their skin. This adds taste and also saves a lot of effort!

Just mix up all the powders given above well and use it in you tea. Approximately 1/4th tsp. for 2 cups is what I use. You can always experiment and find out what works best for you!

Dadi's Rava Sheera

This is a sheera which I can never get enough of. Every time my Granny(Dadi) makes it, I am the first person to have it hot and fresh, and I have about 10 pieces in the average on the first harvest ;-)

I saw her making it once, and here is the recipe for this mouth-watering dish....

Ingredients:

Rava(Semolina):	1 cup
Cow's Ghee(Clarified Butter):	1/2 - 1/3 cup
Sultanas(Raisins):	20 - 25 nos.
Boiling Water:	3 cups
Powdered Kesar:	1/2 tsp
Grain Sugar:	1 1/4 cup
Nutmeg(jaifad) powder:	1/8 tsp
Cardamom(elaichi) powder:	1/2 tsp
Badam &Pista powder:	1 Tbsp

Procedure:

1. On a medium-low flame, heat the ghee, and when a little hot, add the rava.



2. Boil 3 cups of water



3. When the Ghee starts separating from the mixture, reduce the flame to low &add sultanas. Keep stirring till the sultanas swell up by soaking the Ghee.



4. Add boiling water in 3 additions in intervals of 15-20 sec, stirring all the time.



5. After a while, the mixture in the pan will stop sticking to the pan. Cook for 30 sec. more and add all the sugar.



6. Increase the flame's intensity to medium, stirring all the while.



7. When the sugar has dissolved and the water of crystallization has left the sugar, add the powdered saffron to ensure that it is distributed evenly across the product.



8. When the mixture in the pan has completely left the pan and is very easy to stir, reduce the flame's intensity again to low.



9. Add nutmeg powder and cardamom powder.



10. Quickly put the mixture into the settling vessel(typically a thaali or a steel box) and sprinkle the shopped nuts all over. Do NOT press the top of the sheera.



11. Let the sheera cool. You can cut it into pieces when warm and enjoy it the most right now!

Sujata's Elaichi Nankhatai

I had been searching for a good nankhatai product/recipe but hadn't been able to find one even after trying out many different recipes. I used to always compare it to nankhatai I had had at my nana's place, and none of them would live up to that standard. So, this time I decided to ask my mami, Sujata for the recipe. Here it is in it's unmodified form, and is makes really excellent elaichi nankhatai!

Ingredients:

All-purpose flour(Maida):	1 1/2 cups(170g)
Gram flour(besan):	1/2 cup(45g)
Powdered sugar:	1 cup + 2 Tbsp(175g)
Cow's Ghee(Clarified Butter):	1 cup minus 2 Tbsp = about 210 ml
Powdered cardamom:	1/2 tsp
Vanilla extract/essence:	1 tsp

Procedure:

1. Preheat the oven to 145°C - 150°C. If it is not baked at this temp, then the gram flour(chickpea) will remain uncooked. If you bake it at a greater temperature, then the chickpea will get burnt(overcooked)!



2. Mix the maida, besan and elaichi(cardamom) powder well with a spoon for about 5 mins.



3. Cream the Ghee and sugar just until they are mixed well.



4. Add the flour mixture to the creamed mixture and mix using a wooden spoon or a spatula.



5. Lightly knead into a smooth dough.



6. Make small roundlets, place on the baking sheet and make a design on top with a fork. Or you could place a single charoli nut on each roundlet.



7. Bake for 30 mins or less(till done). The cookies will feel silky smooth and the flour will peel off from the sided, but they are actually done.



8. Cool and enjoy!

Dhruv's favourite Mava Cake!!!!

This is a cake that I truly relish and enjoy and I make using my own method. Since I love the cake and other people have also appreciated it, I feel like sharing the recipe....

Ingredients:

Maida(all purpose flour):	80 g
Mava(grated):	40 g
Grain sugar:	115g
Cardamom powder:	1/2 tsp
Powdered Saffron:	1/4 tsp
Vanilla essence:	1/4 tsp
Eggs:	2 nos.
Baking powder:	1/4 tsp
Hot Water:	2 1/2 Tbsp
Powdered dry fruits(pista and badam):	2 Tbsp
Melted butter(salted):	50 g
Vegetable Oil:	3 Tbsp

You will also need a pan that is 25 sq. inches in area and at least 2 inches tall. I use a 7.3" X 3.5" X 4" bread tin.

Procedure:

1. To prepare the pan, grease the pan, line it with parchment paper and then grease it again.



2. Preheat your oven to 180°C.



3. Mix the grated mava, flour, cardamom powder and paking powder very well with a spoon. Stir well for 5 mins to mix.



4. Take the sugar in a bowl and break the 2 eggs in it.



5. Mix the melted butter and oil in a separate vessel.



6. Warm the saffron strands and grind into a powder.



7. Add the powdered saffron to the butter & oil mixture and mix well.



8. Heat 2 cups of water to a boil and turn off the flame. Set the egg container over boiling water(do not touch the base of the container to the water) and beat well till stiff peaks form.



9. Add the vanilla essence and beat a little more.



10. Add the 3 Tbsp of Hot water to the beaten eggs.



11. Add about 3 Tbsp of flour mixture to the well beaten eggs and mix by stirring at the base. Take care NOT to over-mix or you will deflate the batter.



12. Add the melted butter & oil mixture. Mix a little.



13. Add the remaining flour and the powdered nuts and mix in using the same procedure taking care not to over-mix and deflate the batter. Work in small but quick strokes.



14. Pour the batter into the pan and bake for about 50 mins. or till the cake is done. Test with either a toothpick or by touching the surface of the cake. A toothpick inserted should come out clean, or the surface should feel done(spongy, but not soft).

Mom's Gujarati Kadhi

This is the recipe for Gujarati Kadhi; the way my mom makes it. I have started liking this dish off late. Kadhi is usually accompanied by Khidchi but we have it as-is or with Steamed Rice or Steamed Jeera Rice.

Ingredients:

Green Chillies:	2, sliced lengthwise and de-seeded
Dahi:	1 - 1 1/2 cups
Besan(Gram Flour):	2 - 3 Tbsp
Ginger Paste:	2 tsp
Kadi Patta:	Leaves of 4-5 sticks
Water:	(1/2 + 1/2 + 3) cups = 4 cups(960 ml)
Jeera(Cumin Seeds):	2 tsp
Vegetable Oil(or Butter or Ghee):	1 1/2 Tbsp
Hing(Compounded Asafoetida) powder:	1/2 tsp
Salt:	To taste(or 3/4 - 1 tsp)
Jaggery:	2 - 2 1/2 Tbsp
Fresh Corriander leaves:	A fistful(for seasoning)
Sugar:	1 1/2 tsp

Procedure:

1. Add Besan to dahi. Add ginger paste to it.



2. Add 1/2 cup water to the above mixture and it in mix with a mandhiani(apparatus used to make buttermilk from curds). When mixed well, add remaining water and wash the mandhiani.



3. Saute chillies, kadi patta, hing and jeera in the oil.



4. Make sure gas is on medium.



5. Add the flour & curds liquid to the above and add the remaining water to it to adjust the kadhi's consistency. The mixture will thicken on cooking because of the gram flour(besan). Keep stirring the mixture to prevent sticking at the base.



6. When the kadhi starts to boil, reduce the flame to slow and keep cooking for about 20 mins more. It is done when kadhi doesn't spill over when the flame's intensity in increased. Cook it sufficiently well or else kadhi will remain uncooked and will taste bad.



7. Now, add the jaggery to it and stir in till dissolved. Add jaggery ONLY after the besan is cooked well.



8. Add sugar to taste.



9. Serve and enjoy!

Better than Kayani Shrewsbury Biscuits

After trying out many recipes and buying Shrewsbury biscuits from many more bakeries and shops, I have finally found a recipe that not only matches the Kayani Shrewsbury biscuits, but I would venture out to say "results in biscuits that are tastier than the ones at Kayani!!!!"





Here we go:

Ingredients:
o 100g Powder sugar(you can grind grain sugar for 5-10 sec to get this)
o 150g Pure salted Butter(I use Amul)
o 200g Refined flour(also called Maida or All-Purpose Flour)

Procedure:
1. Pre-heat the oven to 150°C.
2. Start off with butter right from the refrigerator and cream it till it is not solid.
3. Cream the butter and sugar just until the sugar is mixed with the butter.
4. Add the flour in one go, and use a cut & fold motion of the spatula to incorporate the flour.
5. Refrigerate for 5-10 min if the dough is oozing with butter.
6. Lightly knead the dough to form a smooth dough.
7. Refrigerate again if required.
8. Make about 24 equal sized balls and place them on a baking tray.
9. Flatten out just a little bit with a fork to form a "peda" like ball.
10. Place in pre-heated oven for 30 mins.
11. Enjoy!!!!

(For me,) Culture is:

unsaid, unspoken
questioned and found to be true
using makkhan and ghee
fresh garam masala
learning from mother
not a photograph
unexpressable, undescribable
knowing how to feed your baby
years of experimentation and knowledge
bundled into a neat package
more trustworthy than science at times
discovering the known
respecting your elders
a series of mutations
a never-ending process
something that transcends education but is akin to it
indestructible
being misunderstood by people today
underrated
taken too literally
knowing what nani used to make for mummy
using a mortar and pestle
more than The Flintstones
older than The Flintstones
not just a chapter in history, but my extended past
mine to give to the future
For me, culture is what it is....

About Yeast.

I was baking a loaf of bread, and for some reason, it didn't turn out as voluminous as it should have, so I decided to investigate what the problem was. The 2 loaves I had baked earlier too were not quite up to the mark so my suspicion fell on the yeast that I was using. I use fresh baker's/cake yeast, and it goes bad really fast. It has a refrigerated shelf life of about 3 weeks, but I had stored it in the deep freezer so that it was stored frozen. Baker's yeast can be stored frozen up to 6 months. The yeast I had was about 5 weeks old and had changed in both colour as well as texture.
Baker's or Fresh Yeast that you get in India is basically cake yeast which is available in cuboids starting from 500g. It costs Rs. 30 for 500g, and Rs. 56 for 1 kg. The brand I buy is called "Tower". Now this yeast when fresh has a creamish-yellow colour, and has a crumbly texture. i.e. It should crumble easily when you try to crumble it. If the colour changes to a somewhat darker shade and the texture becomes more paste-like(and hence does not crumble), it means your yeast has been working and is probably "tired". I do NOT know how to check yeast for tiredness because this "tired" yeast when mixed with sugar and water WILL bubble, but when you make bread, won't give a good second rise. And that is exactly what happened with me. I had stored a small amount of yeast in the refrigerator in what I thought was an air-tight container, but it was letting water vapour in so that was what had tired out the yeast. So when you start making bread, make sure your fresh yeast is creamish-yellow in colour and crumbly in texture. Also if it is tried out, it will smell very beerish(will smell of alcohol). Fresh yeast should have a yeasty smell and not a beery smell.
Storage: As far as storage is concerned, this is what I do. I buy about 250g of yeast(enough to make about 20-25 loaves of 400g bread; 300g flour and rest water) and store it in the deep freezer in an air-tight plastic wrap. Every few weeks, I remove about 1/5th the yeast and transfer it into an air-tight plastic box to store in the refrigerator. This is because frozen yeast does not crumble. Also before breaking off the yeast, I leave it in the refrigerator to thaw for at least 6 hours after removing it from the deep freezer.

How to make chocolate from cocoa powder at home.

I always buy cooking chocolate from shops, and I have noticed that all of them have "hydrogenated vegetable oil" or their equivalents mentioned in the ingredient list. Now, I'm not a big fan of using products that contain fully/partially hydrogenated vegetable oils, so I've long been on the look out for chocolates that do not contain these ingredients. However, on searching, I haven't been able to find any with just a few basic ingredients. The ones that don't contain hydrogenated oils are too expensive because of the high cost of cocoa butter. Also, being in India, where the climate is generally about 33°C - 36°C, manufacturers use Hydrogenated Vegetable Oils to keep the chocolate from melting at room temperature(which is why "foreign" chocolates are generally deformed when we buy them in India).

I have been experimenting, and have found that the following procedure produces good quality bitter chocolate, which I enjoy eating.

Ingredients:

• 1 unit Melted Unsalted Butter


• 1 unit powdered/pulverised sugar(not Icing sugar), or to taste


• 3 units good quality cocoa powder(I use Cadbury or Hershey's), or to taste

Procedure:

1. Melt the Butter, and add all the sugar to it.


2. Simmer the butter with the sugar for some time so that sugar is completely melted in the butter and some of the water has vaporised. Keep stirring with a thin wire whisk.


3. Remove from the heat.


4. Add the cocoa powder a little at a time(preferably in 4~5 batches), stirring all the time with a thin wire whisk, to ensure that no lumps form.


5. Add as much cocoa powder as is required(to taste) or to adjust the consistency of the mixture to be like a thick syrup, which can be poured into molds when it is hot/warm.


6. You may optionally add vanilla extract for extra flavor. Add only about 1/4tsp for every 100g of butter(or 500g chocolate) or to taste.


7. Pour into molds and chill in a refrigerator for about 2 hrs. or till completely solidified.


8. Eat directly or use as cooking chocolate or make a hot cup of hot chocolate. Enjoy!

Note: If you want to add more cocoa powder or you find that you are not getting a shiny pourable liquid, you may want to try adding an emulsifier such as "soya lecithin" or "egg yolk" in a proportionate amount, a little at a time, stirring constantly till you get a liquid with a smooth consistency.

Wheat Pav

This is the recipe for Pav made from half maida(all-purpose flour) and half aata(whole wheat flour).

Ingredients:

• 140g Maida


• 140g Aata


• 10g fresh yeast(crumbled)


• 15g granular sugar


• 10g Pure Cow's Ghee


• 1 tsp. table salt


• 2 tsp. melted butter(preferably salted; Amul butter)


• Some water

Procedure:

1. Mix the maida and aata, and make a well.


2. Put the yeast and granular sugar.


3. Add a bit of water to just cover the yeast and sugar mixture. You should see some bubbles some time after adding water. This is the CO2 expelled by the yeast on eating the sugar in the presence of moisture(water in this case).


4. Make a dough and keep adding water till the dough "just" starts sticking a little bit. The trick is to add just enough water so that (a) the dough is workable and (b) the water should be in good enough quantity so that the dough is not "dry". So the balance is reached when you realize that adding more water will make it sticky and very difficult to work with.


5. Cream the Ghee and salt well.


6. Knead this mixture into the dough. The dough will now stop sticking to your hand till all the fat is incorporated into the dough. Try to knead it as much as possible, because once the fat is incorporated, it will start sticking again. This will take approx. 7-8 mins. depending upon your speed. Try to work fast. There reason we add a sufficient quantity of water is because we want a soft dough and some protection against over-baking.


7. Make a big smooth round and keep it on a slightly greased surface(grease with with ghee) to prevent sticking of the dough to the surface. Cover with a moist cloth and let it rise in a draft-free place till it approximately doubles in size. It will take about 25-35mins.


8. Divide the dough into 9 equal parts(do NOT stretch the dough. Use a knife or dough scraper to cut) and make rounds. Use "very" little of dusting flour(aata or maida) if the dough sticks to your hand.


9. Set your oven temperature to 210C and set it to pre-heat.


10. Line the rounds in a 3x3 grid, cover with a moist cloth, and place them in a draft-free place to let them again double in size. Approx. 35-50 mins.


11. Place the tray in the oven, and bake till you get a nice brown top on each "Pav". This will take about 8 mins. but keep a close eye. It may take +/- 2mins. depending on the temperature error in your oven and the size and aeration of the oven.


12. You can(to be on the safer side) over-bake for about 1 min. by turning off the TOP header coil so that the buns get cooked well, and the browning of the tops is unaffected. (Remember we used sufficient water?)


13. The buns are done when you hear a "hollow" sound when you tap them on the top. Don't worry if the tops feel really hard. They are supposed to be that way. Now quickly, using a brush, apply the melted butter evenly and uniformly on top of each of the buns. This will soften the tops and give them a nice shiny finish.


14. Don't forget to remove them from the baking tray and keep them on a "wire-rack" to cool off or else the bottoms will get soggy from the condensed moisture!

Link to photos:
http://picasaweb.google.com/dhruvbird/WheatPav

Palak Beetwala

This is a dish I made in a hurry using lost of ingredients that were just lying around, and would have caught fungus if I hadn't used them. So, the previous night I had boiled 2 beetroots and 1 potato and they were lying in the refrigerator. We had 1 bunch of fresh palak(spinach) too, so I decided to make something out of it. I've named it Palak Beetwala after it's main ingredients. Easy enough for anyone to figure out what it may contain....

Ingredients:

• 1 bunch palak(spinach), thoroughly cleaned


• 2 small beetroots, boiled, peeled and cut into small pieces


• 1 medium potato, boiled, peeled and cut into small pieces


• 1 tomato, cut into small pieces


• 1 small/medium onion, finely chopped


• 1/4 tsp Hing powder(asafoetida)


• 1/2 tsp Jeera(cumin seeds)


• 1 clove garlic, peeled and finely sliced


• 1 tsp finely ground ginger


• 1/2 tsp Haldi(turmeric powder)


• 1 tbsp butter(salted/unsalted)


• Salt to taste(about 1/2 tsp)

Procedure:

1. Take the Palak and add water just so that all the palak is immersed when you press down a bit. Boil it till the palak feels tender. The trick to boiling palak is to cook it on a medium-high flame instead of a low flame. This will prevent the green colour of the palak from fading away. Also cover it while cooking with a lid to prevent excessive oxidation which will again result in fading of the green colour.


2. Remove the palak from the water(Do NOT throw away the water. It will be used later in the recipe and is quite nutritious) and put it into a food processor(mixer in India). Also add the tomato and beet pieces to it. Run mixer for about a minute or till the mixture is semi-solid(not a completely thin paste).


3. Take a skillet and melt the butter in it. Heat the butter till it sizzles.


4. Add the hing powder and jeera.


5. Add onions and saute till they become golden-brown in colour.


6. Add the garlic and ginger paste and mix well.


7. Add the palak paste and potato pieces. Keep stirring to cook well. Add some of the water in which the palak was boiled to adjust the consistency of the mixture to something more desirable.


8. Add the haldi powder and salt and stir to mix well. Taste the mixture and adjust salt or other spices as per your taste.


9. Boil on low flame for about 10min or until desired consistency is reached.


10. Serves 3.

You can use the excess water that is drained off for other cooking purposes, to make bread, or as I do, add some dhania(corriander) powder, jeera powder, rock salt and table salt and drink up!

Serving suggestions: You can serve this dish with either chapati or as a soup with poached egg in the bowl. The runny egg yolk in the poached egg will enrich the taste of this dish.

Masala Bhaji Parantha

Today, we'll see how to make Masala Bhaji Parantha. The name encodes everything that this dish contains:

1. Masala: Any Masala. I used Pav Bhaji Masala.


2. Bhaji: A mixture of vegetables. I used cabbage, cauliflower, potatoes and onions.


3. Parantha: A covering of wheat flour knead into a dough, and flattened into a roti like shape.

Total Time: 1 hour 30 minutes
Serves: 8-9

Ingredients:

• Pre-knead dough for making about 8 chapatis


• 1 large potato


• 1/4 cabbage, thinly sliced


• 1 large onion, cut into fine pieces


• 1/3 cauliflower


• Salt


• 2 tsp Pav Bhaji masala


• 2 Pinch Asafoetida(Hing)


• 1 tsp Ginger paste


• 2 garlic cloves, cut into fine pieces


• 1 1/2 Tbsp Butter(salted/unsalted)


• 1/3 tsp Turmeric powder(Haldi)


• 9 Tbsp Ghee or Vegetable oil(approx.)

Special equipment required:

• A potato masher

Procedure:

1. Make about 8-9 small balls from the pre-knead chapati dough. You may optionally colour and flavour it by adding haldi(or pudina[mint] paste) and salt -- to taste.


2. Roll these into chapatis. Keep aside.
   
   


3. Boil the potato and all the vegetables(except the onion). You may add some salt in the water so that the vegetables soften faster.


4. Once boiled, drain out most of the water. We will need some(about 1/4 cup) to cook the vegetables.


5. Peel the potato.


6. Heat butter in a pan, and add Hing to it.


7. Saute the onions till they are light golden in colour.


8. Add the ginger paste and garlic pieces. Mix well for a few seconds.


9. Add the vegetables, and add the pav bhaji masala, haldi and salt to taste.


10. Cook for a few minutes till all the water has evaporated and the vegetables are dry. Keep stirring or the vegetables will get burnt.


11. Now use the masher and mash all the vegetables in the mixture above.


12. Let this mixture cool for a while under the fan. As the mixture cools, it will also thicken a bit. This will help us in used it as a filling for the paranthas.
    
    


13. Now use this as a filling for the paranthas, and again roll them into slightly thick paranthas.


14. To fry, heat a thick tawa(roti pan) till it is completely and evenly heated up. Spread a little bit of ghee on it evenly.


15. Reduce the flame to medium-low.


16. Now spread the parantha on it, and sprinkle the sides with ghee. This should be about 1/4 tsp.
    
    


17. When it feels done, use around 1/4 tsp ghee to coat the top side.


18. Over-turn the parantha and sprinkle this side too with 1/4 tsp ghee.
    
    


19. Use the rest of the ghee to cover the now top-side with ghee./li>
    
20. When it is done, over-turn once again, check for doneness on both sides, and serve.